There was a place on the river back home, it was called Conchy Joe's. Of course, they served lots of Conch, but they also had Gator Tail appetizers. Batter dipped, deep fried, and served with a Key Lime dipping sauce. One year at our semi annual "Secession Party", I served up some Rattler Bites cooked the same way. A little chewier than Gator Tail, but every bit as good.

I ain't saying that snake meat is something I go looking for, but I don't throw anything away, and don't waste animals for fun. If I should bag a critter worth eating, I eat it. Snake isn't all that bad, but I'm sure it could be better.

I understand. Like I said I've eaten Bull Snake (for the same reason as you) I was just trying to be funny. I guess I wasn't as good at as I thought I was. As a serious answer, I would say that the idea of boiling it till the meat falls off the bone, then using it in Chili sounds like the best idea presented so far. 'Course once it's boilded off the bone you should probably be able to use it about anyway you'd use hamburger.

A friend of my fathers fried up some muskrat one time, very pretty white meat, it was good. Kinda like squirrel or rabbit. But they would also eat eel which I wouldn't touch.

I skinned out a skunk once, and was very surprised at how nice and red the meat looked. Was real tempted to throw it on a fire, except I wasn't overly sure of how long it had been dead, amongst other things. It was given to me.

As for eel, I have never eaten it as a course, but have had it in sushi, and it shows up in Paiaia, along with some octopus chunks. Couldn't really say much about the taste of it though.